FOOD+DRINK
turkey stuff (ing)
As well as all of our favourite dinner accompaniments, finding the perfect turkey for your needs is
the first step to a memorable traditional Christmas dinner; but with so many options on the market,
you want to be sure you are getting a bird of the highest quality, finish, flavour and texture. Luckily
for you, these three wise Kent-based turkey farmers are dedicated to offering just that.
All three are members of the Traditional Farmfresh Turkey Association (TFTA), meaning consumers are guaranteed that they are
buying a genuine ‘Golden Turkey’, produced to the highest standards on British traditional family farms.
John Howe Turkeys,
Tenterden
John Howe has been
producing Christmas
turkeys since 1976, after
starting his business with
just 25 birds. Having grown over the years, the
business now produces around 10,000 birds for
Christmas and has a growing demand for the
American Thanksgiving market. John’s business
objective is simple: To produce the very best freerange turkeys possible. So all John’s turkeys,
whether they are white or bronze, are given free
range from eight weeks, grown slowly to maturity
and despatched and processed on the farm in
the most calm and stress-free way possible.
John believes that if you give a turkey a
natural habitat, you minimise stress on the birds,
and therefore create a better tasting end product.
With around six different breeds reared on
the farm, John Howe Turkeys produces a variety
of different weights, without compromising on
the quality of their farming or the maturity of the
bird.
Appledore Turkeys, Ashford
Founded and run by the Wreathall family,
Appledore Turkeys are dedicated to rearing the
most succulent, flavoursome and traditional
Christmas turkeys on their rural farm in Kent.
Whether traditional white-barn reared, or
free-range bronze, all Appledore Turkeys are
certain to deliver a Christmas meal that is truly
special. Traditional animal husbandry and concern
about welfare means that all the birds live a long
and healthy life, enjoying natural diets and fr edom
e
to roam grassy paddocks — factors of which
contribute to the turkeys’ distinctive taste and
texture.
Appledore Turkeys are available at quality
butchers, farm shops and other retail outlets
throughout the South East of England.
Hollin Root Farm,
Frittenden
Nestled in the beautiful
Kentish weald, near to
the quaint villages of
Cranbrook and
Headcorn, Hollin Root
Farm, run by Simon
and Kim Everett,
specialises in breeding
and rearing traditional and rare breed lamb, pork,
turkey and beef.
Their concept is to rear happy, healthy
animals, using a traditional free-range approach.
This in turn helps them provide top-quality
produce for their customers. Their livestock are
handled with care and compassion at all times
and all are fed on natural diets. Their efforts have
been recognised with a number of awards for
their turkeys, including Reserve Champion and
Champion Turkey in 2012.
www.hollinrootfarm.com
www.appledoreturkeys.co.uk
www.johnhoweturkeys.com
Choosing the right turkey
Cooking tips
There are three degrees of separation when it
comes to the perfect Christmas turkey: butcher
knows farmer, farmer knows butcher and butcher
knows consumer.
Follow these simple tips from the TFTA
when making your choice:
• The white (breast) meat of a turkey cooks
quicker than the dark (leg and wing) meat. It is
better to cook the turkey breast side down for
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